4 large egg yolks
200g caster sugar
500ml whole milk
200ml pure cream
1 tsp vanilla paste
2 tbsp crème fraîche
JAM
280g fresh raspberries
4 tbsp caster sugar
In a bowl whisk together the egg yolks and caster sugar until creamy and frothy.
Place the milk, cream, vanilla and crème fraîche in a small saucepan on moderate heat and warm until just under the boil.
Add 1/2 a cup of the warm milk mixture to the egg yolks and sugar, whisking vigorously to combine; then add the rest of the milk and whisk again.
Prepare an iced water bath (I like to do this in an empty sink) for when your custard is finished.
Return the custard mixture to a clean saucepan and stir on moderate to low heat until it reaches 85C on a candy thermometer or starts to thicken and coat the back of a spoon. When the custard reaches this point, place the saucepan in your iced water bath and whisk the mix for one minute.
For best results, cool the custard mix in the fridge for at least four hours or overnight.
Churn the ice-cream in your machine according to manufacturer’s instructions. If you don’t have a ice-cream machine, place the mixture in a large container and put in the freezer.
Using a whisk or a fork, stir the ice-cream in the freezer every 30 minutes to break up any large icy particles and until the desired consistency is reached.
While the mixture is churning, place the raspberries and caster sugar in a non-stick, heavy-based saucepan and cook on moderate heat, stirring occasionally, until the raspberries reach a thick consistency – almost like jam.
When the ice-cream is churned, place in a container that is freezer-safe. Dollop the cooled jam into the ice-cream mix by the spoonful, burrowing it into the ice-cream.
When the jam is in the container (or containers) run a knife through the mix just once quickly.
Place the mix in the freezer until ready to serve. Serve by the scoop and enjoy.
